Do you have an abundance of squash, tomatoes, onions and peppers from your garden this year? Here is a great recipe called, S.T.O.P., that will make you wonder why you didn’t think of this one yourself. It did me!
Bell Peppers (any color)
Pepper to taste
1/2 Cup (or more) Parmisan cheese
-Slice up your squash and/or zucchini, tomatoes, onions, and bell peppers.
-Layer the veggies in a deep, oven-safe casserole dish in this order:
- 1/2 Your yeild of squash, Spray with a little butter
1/2 Your yeild of peppers, Spray with a little butter
1/2 Your yeild of onions, Spray with a little butter
1/2 Your yeild of tomatoes, Spray with a little butter
-Bake uncovered at 350 degrees for 1 and 1/4 hours.
-Sprinkle with the cheese and add a dash of pepper.
-Return to the oven only long enough for cheese to melt
You can use a real stick of butter, just put a few pats between each layer.
This goes amazingly well with a baked or roasted chicken. After dinner, simply cut up the remaining chicken and add it to your S.T.O.P. for a delicious leftover casserole. For added protein, serve the leftovers over a bed of quinoa.
Organic quinoa is also available twice per month by Blue Planet, vendors at the Fernandina Beach farmers’ market.
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